{"id":1035,"date":"2025-10-11T14:31:24","date_gmt":"2025-10-11T13:31:24","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=1035"},"modified":"2025-10-11T14:41:05","modified_gmt":"2025-10-11T13:41:05","slug":"beef-fillet-tataki-with-onion-ponzu-salsa-and-garlic","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/1035","title":{"rendered":"Beef fillet tataki with onion ponzu salsa and garlic"},"content":{"rendered":"\n
\n

This impressive supper uses the Japanese technique of tataki \u2013 seared meat that is kept rare inside and thinly sliced. – Scott Hallsworth, Saturday Kitchen<\/p>\n\n\n\n

(Originally from https:\/\/www.bbc.co.uk\/food\/recipes\/beef_fillet_tataki_71521<\/a>)<\/p>\n<\/blockquote>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the ponzu sauce<\/h3>\n\n\n\n
    \n
  • 25ml\/\u00befl oz soy sauce<\/li>\n\n\n\n
  • 50ml\/2fl oz rice vinegar<\/li>\n\n\n\n
  • 10ml\/2 tsp lemon juice<\/li>\n<\/ul>\n\n\n\n

    For the onion ponzu salsa<\/h3>\n\n\n\n
      \n
    • 1 white onion, finely diced<\/li>\n\n\n\n
    • \u00bc tsp garlic pur\u00e9e<\/li>\n\n\n\n
    • 40ml\/1\u2153fl oz grapeseed oil<\/li>\n<\/ul>\n\n\n\n

      For the garlic crisps<\/h3>\n\n\n\n
        \n
      • 3 whole garlic cloves, peeled<\/li>\n\n\n\n
      • 200ml\/7fl oz whole milk<\/li>\n\n\n\n
      • 500ml\/18fl oz vegetable oil, for frying<\/li>\n<\/ul>\n\n\n\n

        For the beef fillet tataki<\/h3>\n\n\n\n
          \n
        • 100g\/3\u00bdoz beef fillet, trimmed<\/li>\n\n\n\n
        • 1 dash grapeseed oil, or another neutral-flavoured oil<\/li>\n\n\n\n
        • sea salt and freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n

          To serve<\/h3>\n\n\n\n
            \n
          • bunch spring onions, washed and finely sliced<\/li>\n<\/ul>\n\n\n\n

            Method<\/h2>\n\n\n\n
              \n
            1. To make the ponzu sauce, mix together the soy sauce, rice vinegar and lemon juice, stirring until well combined. Weigh out 35g\/1\u00bcoz into a bowl for the salsa, reserving the rest for serving.<\/li>\n\n\n\n
            2. To make the onion ponzu salsa, combine the ponzu sauce with the onion and garlic pur\u00e9e and mix well. Slowly whisk in the grapeseed oil, then chill until required.<\/li>\n\n\n\n
            3. To make the garlic crisps, use a mandoline to finely slice the garlic into thin pieces and place them into a saucepan.<\/li>\n\n\n\n
            4. Cover with the milk and bring to the boil, then immediately remove from the heat.<\/li>\n\n\n\n
            5. Drain the garlic and rinse gently in cold running water, patting dry on a piece of kitchen paper.<\/li>\n\n\n\n
            6. Heat the vegetable oil in a small saucepan until it reaches 140C, then fry the garlic slices in small batches until they are golden brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain well on kitchen paper and keep in a warm place until required.<\/li>\n\n\n\n
            7. To make the beef fillet tataki, place a cast iron pan over a high heat and allow to heat up until almost smoking.<\/li>\n\n\n\n
            8. Meanwhile, generously season the beef fillet all over with salt and pepper.<\/li>\n\n\n\n
            9. Drizzle over a small amount of grapeseed oil, then place the fillet into the hot pan to sear on all sides.<\/li>\n\n\n\n
            10. Once the fillet has colour on the outside but is still very rare quickly remove it from the pan. Place on a sheet of kitchen paper to rest.<\/li>\n\n\n\n
            11. To serve, thinly slice the fillet into even pieces and arrange across a deep plate or dish. Spoon a line of the onion ponzu salsa across the beef slices and top with a row of sliced spring onion. Drizzle over a little of the leftover ponzu sauce and garnish with the garlic crisps.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

              This impressive supper uses the Japanese technique of tataki \u2013 seared meat that is kept rare inside and thinly sliced.<\/p>\n","protected":false},"author":2,"featured_media":1036,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[15,110,180,11],"class_list":["post-1035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-beef","tag-garlic","tag-japanese","tag-main"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1035","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=1035"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1035\/revisions"}],"predecessor-version":[{"id":1041,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1035\/revisions\/1041"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/1036"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=1035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=1035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=1035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}